Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

1 small tub (200g) low-fat crème fraîche

300g tagliatelle

Method

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

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Comments, questions and tips

Good way of using up excess home-grown courgettes. I added a chopped onion with the bacon, and a bit of shredded basil at the end of cooking. To be honest, it would have been a bit bland otherwise.

Clarecen

20th May, 2017

3.8

I was surprised at how tasty this recipe was; I'll definitely be making again. Hubby and kids all enjoyed, and they're not big fans of courgette. I added half a red onion, 3 garlic cloves, a tiny pinch of chilli, a few leaves of basil and plenty of salt/pepper. Delish!

ladymuck13

9th Mar, 2017

5.05

Super cheap, made this recipe many times. I recommend adding the garlic before the courgette to avoid the raw garlic taste

hanbarrett

14th Dec, 2016

3.8

I added half a fresh red chilli and it really lifted it. wasn't spicy but brought out the other flavours with a nice hum. Making it again tonight!

Amyz08

5th Dec, 2016

2.55

Made this tonight although tasty it does need more garlic and herbs to give the dish a bit of flavour.

Aleo

8th Sep, 2016

Fabulous recipe, easy, quick, uses loads of courgettes and exceedingly tasty! What more could you want?

NotDanDan

2nd Sep, 2016

3.8

This is a great recipe. It might be worth mentioning that it's worth scooping out the seeds before grating the courgette (sorry if that sounds obvious but I've never grated a courgette until now so I had to Google it)...
Also, to my mind this recipe is a little conservative with the garlic, cheese and the creme fraiche... Go big or go home!
I found I wanted to add quite a lot of pepper and some basil to really lift it. I think if you were going really balls-out with this you might even be able to get away with adding some chicken (in a bit of cornflour probably, but not crispy) and maybe some roquito peppers. I reckon that'd be sweeeeeeeet.

Regina Hurst

11th Aug, 2016

Hi can this dish be frozen. Thanks

Dormouse7

16th Sep, 2016

Yes.

NotDanDan

2nd Sep, 2016

3.8

Personally I'm not sure that'd work out too well. I've never found tagliatelle or linguine to reheat particularly well. But what do I know...

Pages

HI there, we would not recommend freezing this recipe. All our recipes are marked if we know you'll get good results when freezing - you'll find the blue star symbol at the top of the recipe under the social media icons - hope that helps for future recipes.

geordielass78

7th Jul, 2017

5.05

I'd recommend finely dicing an onion and frying it off with the bacon (you really don't need to to the expense of buying lardons, just chop up some bacon). I'd also suggest that unless your clove of garlic is humongous you may want to add more than one. Other than (imo) needing those two very minor changes to enhance it, this is a great tasty recipe!
Only downside, if you don't have 3 people to eat it (4 would be stretching it, I think), is that it doesn't freeze well.

lizinver

8th Jul, 2014

I made approx. 1/3rd quantity for one person and added a small bit of red onion, 1/2 shallot, 2 mushrooms, pinch of Herbes de Provence and for seasoning, a pinch of Mara dried seaweed - I used 'Shony', but any from the range would do..... delicious! I have a glut of courgettes and this was an excellent way to use a large one up. My quantity made 1 main meal and the remainder will do as a snack, with some freshly cooked tagliatelle. Well done to whoever came up with the original recipe.

fenestraovalis

12th May, 2014

5.05

This is a fabulous and utterly lovely recipe and also great for playing about with. I would have added fresh thyme but there isn't much in the garden right now, so I chopped up a handful of parsley from a windowsill pot and added with the grated courgette. When I tasted at the "put aside" stage it seemed too sweet for some reason (perhaps sugar had been added to the supermarket bacon I bought?). Whatever, I decided to add a just a few drained sundried tomatoes as sold in a jar by Lidl to balance out the sweetness. Seasoned with ground pepper only - the bacon and the parmesan do the salty stuff. Beautiful! x

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